Debra Fay Fox Training Solutions

Not sure I agree with kids under 18 serving alcohol. What do you think?

I copied and pasted this from a Linkedin post. It’s brilliant.

Fun Story:

People Are Just Discovering This Not-So-Hidden Salt Shaker Feature, and Everyone Is Speechless “Wow, my life is renewed,” one person wrote.

Reminder to SSEHN as in Send Sick Employees Home Now, and as in Samonella, Shigella, Ecoli, Norovirus, and Hepatitis A.

40% of restaurant food poisoning outbreaks are caused by sick employees: CDC “If there’s a positive food safety culture, you’re not penalized for illness,” Baum said.

Helpful info on “Green” Spring Cleaning:

I copied and pasted this very insightful post on LinkedIn by executive coach Liz Lopez. Makes good business sense. Enjoy!

Ageism is real.
Do yourself a huge favor and check your resume. If any of your jobs listed have dates that start with the number 19, it's time for a major overhaul.

It's 2023.
Your resume is meant to present the last 10 to 15 years of your career (with some exceptions for Academic and Federal resumes). That means ALL your employment dates should be in the 2000's. (1990 was 33 years ago...ouch, I know.)

If your resume is still rocking some 1980 and 1990 jobs, you can be hurting yourself in the job market. Give up the Glory Days, and focus on what you have delivered in the new millennia.

Also, check your Education section. If you graduated more than five years ago, you don't need those dates! Same for volunteer positions. Employers do not need to know what you did 30+ years ago.

When it comes to building a powerful resume, the secret sauce is to keep it modern, keep it relevant, keep it fresh.

Some recent emails from clients, after taking ServSafe Food Manager classes with me. This is why I love what I do!

Thanks so much Deb! It was so nice to meet you as well. Your class was very informative and FUN! I hope to cross paths again in the future.

Rachelle Henderson
LIVE Casino

good morning ms debbie ❤️ thank you so much! I had a blast! Hope to cross paths with you once again, I enjoyed your energy a lot! Have an awesome weekend ❤️
Jahmar
South Block, VA

Yes, I did. I'm hoping they come today as well. Please let me know. BTW the class was fun and I learned a lot. You're great! Thank you!
Kurt Larry
Call Your Mother, DC

THANK YOU DEBBIE! U MADE THE CLASS A JOY TO BE IN 100%

Thanks Ed Wutka
Doubletree Largo, MD

Thank you, Debra. It was fun to learn about food management today. You are a great teacher. Thank you for turning this exam in a fun interaction. It was a pleasure working with you today.

Tetiana Northside Social, VA

I am giving a Servsafe Food Manager class this Friday, April 14, from noon to about 5:00pm. The class is at South Block in Del Ray, Alexandria. We will be using online, English exams, so you will need an account set up at www.servsafe.com, to take your exam after our class.
I have room for a few additional students. The class and exam are $136.00 per person, and you will get your certificate emailed to you that same day, when you get home!
If you would like to join us, email me and I will send you details and directions, and answer any questions you may have.
Thank you!

[email protected]

Interesting article on Tipping!

It's not just your imagination. More places are asking you to tip — CNN Business More stores now offer customers the option to tip, from coffee shops to ice cream stores.

Below is an excerpt from NRA State of the Industry 2023. This is the good news portion of the report!!
👩🏻‍🍳👨‍🍳🦞🦐🦀🍳🍇🥐🥞🥩🍟🍔🫕🍱🍜🥮🍝🥟🍨🍺🧋🥗🍹

The report finds that in countering business challenges, restaurants are permanently adopting some creative and innovative solutions that were deployed out of necessity during the pandemic….

*Continuing the sale of alcohol-to-go beverages. More than 9 in 10 operators are likely to keep offering alcohol-to-go service if their jurisdiction allows it.

*Offering outdoor dining services. Across all six major dining segments, more than 9 in 10 operators said they’ll keep their outdoor seating.

*Expanding delivery options. With 66% of adult consumers saying they’re more likely to order takeout than they were before the pandemic, operators in all segments are exploring ways to grow their delivery programs. In fact, 70% of fullservice and 58% of limited-service restaurateurs say they exclusively use 3rd-party providers for delivery.

*More drive-thru opportunities. At least 4 in 10 operators in the three limited-service segments — quickservice, fast casual, and coffee and snack — say drive-thru lanes will become more common in 2023.

*Increased technology offerings. More than 4 in 10 operators plan to invest in technology, including online ordering and digital payment solutions, to increase front- and back-of-house productivity.

*With new business models, re-engineered concepts, and more space allocated to off-premises business, restaurants are ready to satisfy their customer demand, said Hudson Riehle, the Association’s senior vice president of Research.
“Operators are using creative and innovative ways to develop additional revenue for their restaurants,” he said. “During the pandemic, they showed their flexibility and creativity, and invested in outdoor dining, alcohol delivery, takeout, and other off-premises options. All of it helped the industry survive the worst of times and diversify income streams. Many of those successful programs are now part of their ‘new normal’ way of operating, so as the economy recovers, operators are cautiously optimistic. Consumers crave the restaurant experience; they want to dine out, and restaurants are ready to serve them.”

Lots of interesting and surprising predictions for our industry next year!

36 restaurant industry predictions for 2023 News [1] 36 restaurant industry predictions for 2023 Experts give their best guess as to what’s ahead NRN staff [2] | Dec 21, 2022 It’s been a wild couple of years for the restaurant industry. 2022 was no different, with brands fully embracing the new post-pandemic norm and adapting to technolog...

I have an upcoming Servsafe Food Manager class on Friday, December 16 from noon to 5 pm at South Block in Del Ray, Alexandria, and I have a few slots available for any stragglers you may have, who need to be certified or re-certified.
Let me know if you would like to send anyone to join us, and I will send you more details and instructions for them. Please reach out to me through my email if you want to send someone to class. Only a few spots left.
[email protected]

November and December have been very busy for me. Along with several Servsafe classes, I am doing a month long consulting contract for National Center for Children and Families in Bethesda, every Monday and Wednesday from 9-5. The program is called Heart and Soul Pathways for Success. In additional to Food Safety, I am teaching them hospitality and some life skills. These kids all come from difficult circumstances, with special needs and challenges. They are great young adults and it’s very rewarding but exhausting. They want me to sign on for two more cohorts after this one but I am not sure this old gal is up to it. We’ll see. It was going to just be my Mitzvah for the year!

I was in South Carolina with my stepsons over Thanksgiving. It was very nice. Art’s older son, Alex and his wife Sawyer have a beautiful home on the water in Rock Hill. (and a very cute Cavachon named Oliver)
Hope everyone had a good Thanksgiving.

Great class today at Lucia's Italian Ristorante and Italian Store.
Thank you David, Sam, Stacy, Maria, and Leah for your attention today, and for your commitment to providing a safe and delicious experience for your guests.

More and more folks today are opting not to spend long hours and even days buying, plotting, and preparing for the big Turkey Day feast. The last several years have seen a growing number of American diners celebrating Thanksgiving in restaurants like yours. More recently, due to Covid and other safety concerns, bringing Thanksgiving home via “Carry Out” and “To Go” is the latest trend. To get your share of this year’s Thanksgiving Pie, no pun intended, it is lucrative not only to serve Thanksgiving dinner at your restaurant, but also to offer your customers the option of prepared Thanksgiving feasts to order and take home.

Here are 5 tips on successfully and safely offering THANKSGIVING TO GO:

1. Start small and scale up – use foolproof recipes and stay true to your restaurant’s brand and roots.

2. Store meals in ready-to-serve, takeout containers, making it simple and safe to heat and serve or dish up as is. Bonus points for customizing your to-go packaging with labels or other aesthetically-pleasing elements. Presentation is key, even in the take-out space! People eat with their eyes as much as with their nose and mouth:)

3. Ensure meal packaging is the proper choice for the dish being served to avoid any leaks or spillage in transit, to ensure items retain desired temperature, and to prevent any contamination.

4. Add meal preparation instructions for customer ease-of-use and Food Safety. These should include reheating and storage instructions, along with preparation tips and use by dates.

5. Create and promote your carry out menu through multiple channels such as social media, email, in-person signage, and throughout your community!

I am giving a Servsafe Food Manager class and exam Friday, November 11th from noon to about 5 pm at South Block in Del Ray, Alexandria. I have a few open slots for additional attendees in my class. It’s $136.00 per person for the class and exam. We will be using online exams so you will need to bring a tablet or laptop to take the exam. Also you will need to have a working account at www.servsafe.com to login and take the exam with codes I have purchased for you. If you or one of your employees would like to join us, can message me through my webpage or my page. Debra Fay Fox Training Solutions. Thank you!

www.debrafox.me

Debra Fay Fox Training Solutions With 25-plus years of experience in the food service and hospitality industry, my objective is to work with organizations who believe their employees are their first customers. Knowledge truly is power and well-trained, highly-valued employees are the BEST recipe for a successful business. I want to...

Choosing the right Salt every time. 🧂

Latest directives on managing COVID-19.

CDC loosens recommendations for some Covid-19 control measures — CNN The US Centers for Disease Control and Prevention says the nation should move away from restrictive measures such as quarantines and social distancing and focus on reducing severe disease from Covid-19.

Last week I explained the difference between Cross Contamination and Cross Contact. Now I am going to tell you how to prevent cross contact and moreover, how to best serve your guests who have food allergies. Here are Three tips for preparing Safe and Delicious Food for your guest with a food allergy:

1. Hot soapy water is your best defense! Wash hands, and change apron and gloves. Clean prep tables, tools, equipment and utensils a second time to ensure no trace amounts of allergen are present. Likewise for preparing table for a guest you know has a major allergy. Check chairs and banquettes too! Cleanliness is your best friend and your allergic guest’s as well.

2. Over communicate with everyone about this food allergy. Guests’ companions, manager, chef, and other staff all need to know about your guest’s food allergy, so flow of their allergen-free food from ordering, to preparing, to serving, eliminates any risk of cross contact and guest allergic reaction. Keep track of Allergy free food during this process, and keep it away from all other food for the table. Send it out with chef or manager, and serve it by itself so there is no possibility of Cross Contact!

3. Training! AllerTrain has a variety of superb and nationally accredited classes for all kinds of operations and facilities, and will provide your team with tools, knowledge, and certified expertise they need to provide safe and memorable experiences for your guests and their loved ones with food allergies. As an AllerTrain Master Trainer, I will come right to your business to train and certify your team. Guests return to businesses they trust, to keep their friends and family safe. Happy guests spend money, return again and again, and spread the good word. They will be your biggest fans and your best advertisement!

Do you know the difference between Cross Contact and Cross Contamination?

Cross contamination is about transferring Pathogens from one food to another, while cross contact is about transferring Allergens from one food to another.
If you chop lettuce on a cutting board you just used to cut up a raw chicken, you will cross contaminate. If you make French fries in the same fryer you just used to fry shrimp, you are cross contacting. If you serve those fries to someone who is allergic to shellfish, you could cause this person to suffer a severe, allergic reaction.

Tune in next time for my tips on preventing cross contact. And do consider scheduling an AllerTrain certification class for your team, during which I will tell you everything you must know and do to provide a remarkable and safe dining experience for your guests with allergies.

Fun Fact for a Friday:
How the popular Egg Cream got it’s name.
If you are from NY or a bordering state, you must be quite familiar with the Egg Cream. I am from Boston, myself, where I grew up with Milk Shakes, Frappes, Floats, and Ice Cream Sodas. I also love a cold Lime Ricky in the summer. I did not know from an Egg Cream until I moved to DC, and made many friends from NY and it’s environs, but I digress.
An Egg Cream is made with milk, seltzer, and chocolate syrup. They say Foxes U-Bet Chocolate Syrup is the one to use, and who am I to argue? The point is that there is no EGG or CREAM in an egg cream, so how did it get its name?
The answer is that Early Jewish immigrants to NYC’s lower east side made the drink popular. They spoke Yiddish and they referred to the concoction as an “Echt Keem” which is Yiddish for “genuine or pure sweetness”. Non Yiddish speaking customers heard “egg cream” and it stuck. Who knew!?!

If you are serving Alcoholic Beverages, Serve Responsibly.
The 13 Alcohol Service Laws You Need to Know:

Summer is fast approaching, and it’s the season for cold drinks. Wine can be a great choice. Here is what you need to know about wine temps to “be cool”, and to enjoy wine at its best. Cheers! 🍷🍾🥂

Thank you Hilton Doubletree and Hilton Homewood Suites of Largo, MD. for a great Advanced Servsafe Alcohol class on Thursday, and a robust Food Handler class today.
My May calendar is wide open. Restaurants, Bars, Clubs, and Hotels in the DMV, please contact me to schedule safety training and certification in Food, Alcohol, and Allergens.

Debra Fay Fox Training Solutions With 25-plus years of experience in the food service and hospitality industry, my objective is to work with organizations who believe their employees are their first customers. Knowledge truly is power and well-trained, highly-valued employees are the BEST recipe for a successful business. I want to...

Happy Easter and Happy Passover to all of you!

Thank you Medieval Times Dinner & Tournament for a great ServSafe class Wednesday in Maryland. And thank you Leslie Mason Dixon for recommending me. It was wonderful to see you after all these years. You are lovely as ever.

Having worked in Fine Dining for many years before my more recent experience in the Casual and Upscale Casual segments, I am often asked about the differences when it comes to hiring, training, and guest experience.

I think the biggest difference between servers/sales people from casual or quick service versus fine dining or luxury brands is in the training itself, not necessarily in the selection of staff. The servers must acquire exceptional product knowledge during training so they never can say I don't know or I haven't tried it. Also, these clients are not in the habit of hearing "No" so that is another focus of training. Role playing scenarios where we may have sold out of an item for example. We never run out!! Only sell out due to popularity! If we don't have what client wants, what alternatives do we have, what can we offer and suggest to guests?

These guests expect to spend money and they expect to be sold the goods by a well-trained, knowledgeable professional..they like suggestions and are willing to spend more for exceptional product, service, or experience. Our training was ongoing with regular tasting and testing on food, wine, cocktails, service points, etc...

Training to suggestively, situationally and/or up sell are also important. Staff can never just take an order. They must control and take ownership of guest experience by communicating with guest to uncover what they really want and what will be good for them, and then sell that to them. Creating remarkable experiences for every guest or customer; one size does not fit all!

Uncovering special occasions and celebrating them along with kindness to children and consideration for guests who need extra attention also add to the experience.

Smiling and being hospitable are important too for luxury guest. Better to hire a person with soft skills and teach technical ones. So fine dining or luxury experience are not a prerequisite.

Language and verbiage is also key. My pleasure versus no problem. Ladies or folks versus you guys... Yes, of course we can versus we can't do that...

Timing, attention to detail, anticipating needs, being genuine, being organized, being attentive, and learning to read guests, then be as formal or familiar as guests indicate are all great attributes in the high end service professional.

The managers or leaders set the tone and example for the staff and they contribute greatly to this luxury experience.

Thank you Lyon Hall for hosting two great ServSafe Food Manager classes this week for your managers and key team members from The Liberty Tavern, Lyon Hall, Liberty Barbecue and Northside Social. Your commitment to Food Safety is appreciated by your internal and external guests. And by your instructor, too!

Another great ServSafe class today for 8 chefs and managers in Baltimore Harbor. Thank you City Experiences.

Thanks for a great ServSafe class today for 9 managers at Calico Blagden Alley.

Good to see restaurants are still opening and operating. They are staying calm and carrying on, in spite of all the challenges that have been thrown at the Hospitality Industry these past two years. We don’t give in and we don’t give up!

Food for thought, literally!
Welcome to 2022.

Restaurants saved 700K animals with plant-based offerings last year. More options are coming in 2022. — USA TODAY Restaurant chains' growing use of meat alternatives saved the equivalent of 700,000 animals in 2021, according to World Animal Protection research.

Latest recommendations and protocols for you and your restaurant employees.

Follow CDC guidelines on isolation and quarantine Articles and content published for the National Restaurant Association with information about food trends, restaurant risk and best practices

Add Wine to the list below. Polyphenols, which are antioxidants found in wine, may help protect the lining of blood vessels in your heart. A Polyphenol called Resveratrol may be linked to a reduction of inflammation and clotting. Both red and white wine have resveratrol, but red wine has more.

Thank you for another good SSA (Responsible Alcohol Service) class for Concessions International today, at National Airport.

Good SSA (Responsible Alcohol Service) class today for Concessions International at Dulles Airport. See you next week at National for round 2.

Thank you for a great Servsafe Food Manager class today, at Macintyre's.

Below is up to date info on COVID Vaccine Boosters—

The U.S. Food and Drug Administration (FDA) has authorized and the Centers for Disease Control and Prevention (CDC) now recommend that people who meet one or more of the criteria below receive a COVID-19 booster or additional vaccine dose:
Received the Janssen/Johnson & Johnson vaccine at least two months ago and are age 18 or older.
Received a second dose of either the Moderna or the Pfizer-BioNTech vaccine at least six months ago and:
Are age 65 or older;
Live in a long-term-care facility;
Are age 18 or older and have an underlying medical condition that could put them at higher risk of severe COVID-19; or
Are age 18 or older and work in a location that puts them at high risk of exposure to COVID-19.
Have a medical condition associated with immunosuppression.
The FDA also determined it is safe for individuals to receive a different vaccine brand for their booster dose than the brand they initially received. This will allow eligible individuals to receive any authorized COVID-19 vaccine as their booster dose. Dosing may vary depending on vaccine type and medical condition.

As I celebrate the Jewish New Year 5782 by dipping apples in honey in hopes for a sweet year ahead, here are five fun facts about Apples for you. 🍎 🍏

1. The average American eats 44 pounds of apples each year! One third are eaten fresh and the rest are enjoyed as applesauce, apple juice, and baked goods such as cakes and pies.

2. Apples are high in Boron, which is linked to improved memory, hand-eye coordination, and mental alertness.

3. Apple cider and apple juice are very different from one another. Cider is unfiltered and unpasteurized, with a cloudy appearance and a strong apple flavor, while pasteurized juice is clearer and sweeter.

4. There are 2500 varieties of apples grown in the US, and over 7500 varieties, worldwide. My favorite varietals are Honeycrisp, Fuji, and Envy apples.

5. The saying “An apple a day keeps the doctor away” is not proven by science. However, apples are very good for you. They are high in fiber, vitamin C, and potassium, and they are low in calories. Eating apples can also lower your risk of heart disease and cancer.

It’s the height of apple season right now, so go out and pick up your favorites. Enjoy!

Planning to travel. Here are tips from Safety experts.

Keep America safe and well. That includes you and your loved ones. Get vaccinated if you have not already.

'I don't feel any fear going out.' How residents are living in America's most vaccinated state — CNN Throughout Vermont, hospital Covid-19 units are mostly empty. Bars and restaurants are hopping again. In remote rural towns, diners, country stores and campgrounds are filling up. This is life in the most vaccinated state in America.

Thank you for another great Food Manager class this week for Call Your Mother Deli and Timber Pizza Company. Thank you for your commitment to great food and food safety!

Good Food Manager class today for my friends from Call Your Mother Deli and Timber Pizza Company today. Thank you for your commitment to great food and food safety!